Marinate the chicken: In a bowl, combine the chicken pieces with ginger-garlic paste, lemon juice, red chili powder, turmeric powder, and salt. Mix well and let it marinate for at least 30 minutes.
Prepare the gravy base: In a large pan or pot, heat butter over medium heat. Add cumin seeds and let them splutter. Add finely chopped onions and sauté until golden brown.
Sauté aromatics and spices: Add ginger-garlic paste and green chilies. Sauté for a minute, then add tomato puree, red chili powder, coriander powder, turmeric powder, and garam masala. Cook until the tomatoes are cooked and the spices release their aroma.
Cook the marinated chicken: Add the marinated chicken pieces to the gravy. Mix well and cook until the chicken is browned and partially cooked.
Simmer in cream and butter: Pour in fresh cream and add butter. Mix gently and simmer for about 15-20 minutes, or until the chicken is cooked through and the gravy has thickened to your desired consistency.
Garnish and serve: Garnish with fresh coriander leaves and a dollop of cream. Serve hot with naan bread, rice, or roti.
Adjust seasoning: Taste and adjust seasoning according to your preference. Add salt or more spices if needed.
Good recipe. The instructions could be a little clearer in terms of cooking times for the chicken, but the final result was quite tasty. Would make it again.
This recipe is amazing! The aroma while cooking was heavenly, and the taste exceeded my expectations. Definitely the best butter chicken I've ever made.
Absolutely delicious! The sauce was so creamy and flavorful, and the chicken was perfectly tender. This recipe is a keeper!
Really enjoyed this butter chicken. The spice level was just right for me. Next time, I might add a little more ginger for a bit of a kick.
Excellent! The balance of spices was perfect. Loved the creaminess of the sauce. This recipe is restaurant-quality.
